Green Bean Salad

To keep green beans crisp and bright, "shock" them with cold water or a brief ice bath right after cooking. They'll be delicious plain, but even better with this light dressing of vinegar, shallots and Dijon mustard.

Total Time: 0:18

Prep: 0:08

Level:
Easy

Serves:
12

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Ingredients

2 lb. green beans

⅓ c. finely chopped shallots

⅓ c. white-wine vinegar or sherry vinegar

1 tbsp. Dijon mustard

¼ tsp. Salt

Freshly ground black pepper to taste

⅓ c. olive oil

Directions

Cook green beans in water to cover, or steam 7 to 8 minutes just until crisp-tender. Rinse under cold water; drain.

In small bowl or 2-cup measure, whisk together shallots, vinegar, mustard, salt and pepper. Slowly whisk in oil until blended. Toss with green beans. Serve at room temperature.